33min 4 ppl
Snickerdoodles
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 6 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 3g
Carbs 28g
Fats 10g
About this dish
Soft, tangy butter cookies rolled in cinnamon sugar before baking, with crackled tops and a subtly chewy centre.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted buttersoftened225 g
- Eggs2
Dried Goods
- Plain flour320 g
- Bicarbonate of soda1 tsp
- Granulated sugardivided between the dough and the cinnamon-sugar coating300 g
Spices & Seasonings
- Cream of tartar2 tsp
- Salt0.5 tsp
- Vanilla extract1 tsp
- Ground cinnamonfor the coating1.5 tbsp
Utensils
- Mixing bowl
- Electric hand mixer
- Baking tray
- Wire rack
Method
1
Whisk the flour, cream of tartar, bicarbonate of soda and salt together in a bowl.
Approx. 3 minutes
2
Beat the softened butter with 250g of the granulated sugar until pale and fluffy.
Approx. 5 minutes
3
Beat in the eggs and vanilla extract until fully combined.
Approx. 3 minutes
4
Fold in the flour mixture until just combined into a soft dough.
Approx. 3 minutes
5
Mix the remaining granulated sugar with the ground cinnamon on a plate, then roll balls of the dough in the mixture to coat.
Approx. 6 minutes
6
Bake at 190°C until the edges are set but the centres still look soft, then leave on the tray for 5 minutes before transferring to a wire rack.
Approx. 11 minutes
